Pages

Tuesday, June 21, 2011

Mac and cheesy!

Because I promised :) I made two 9x13 pans the other night for a family at our church and I must say, it was awesome. Not because I made it but because I googled "real mac and cheese recipe" and picked the one with the most stars and reviews (heart google).

A few changes I made:

-I altered it a little and used colby and cheddar cheese and of course some fresh parmesan.

4Add flour mixed with salt and pepper, using a whisk to stir until well blended.

5Pour milk and cream in gradually; stirring constantly.

6Bring to boiling point and boil 2 minutes (stirring constantly).

7Reduce heat and cook (stirring constantly) 10 minutes.

8Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

9Turn off flame.

10Add macaroni to the saucepan and toss to coat with the cheese sauce.

11Transfer macaroni to a buttered baking dish.

12Sprinkle with breadcrumbs.

13Bake 20 minutes until the top is golden brown.

14You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.